2017 VCE VET Hospitality– Kitchen Operations Written ... · 2017 VET HOSPITALITY KO EXAM 2 SECTION A – continued SECTION A – Multiple-choice questions Instructions for Section

VCE VET HOSPITALITY

KITCHEN OPERATIONSWritten examination

Wednesday 8 November 2017 Reading time: 11.45 am to 12.00 noon (15 minutes) Writing time: 12.00 noon to 1.30 pm (1 hour 30 minutes)

QUESTION AND ANSWER BOOK

Structure of bookSection Number of

questionsNumber of questions

to be answeredNumber of

marks

A 25 25 25B 24 24 95

Total 120

• Students are permitted to bring into the examination room: pens, pencils, highlighters, erasers, sharp en ers and rulers.

• Students are NOT permitted to bring into the examination room: blank sheets of paper and/or correction fl uid/tape.

• No calculator is allowed in this examination.

Materials supplied• Question and answer book of 22 pages• Answer sheet for multiple-choice questions

Instructions• Write your student number in the space provided above on this page.• Check that your name and student number as printed on your answer sheet for multiple-choice

ques tions are correct, and sign your name in the space provided to verify this.• All written responses must be in English.

At the end of the examination• Place the answer sheet for multiple-choice questions inside the front cover of this question and

answer book.

Students are NOT permitted to bring mobile phones and/or any other unauthorised electronic devices into the examination room.

© VICTORIAN CURRICULUM AND ASSESSMENT AUTHORITY 2017

SUPERVISOR TO ATTACH PROCESSING LABEL HEREVictorian Certifi cate of Education2017

STUDENT NUMBER

Letter

2017 VET HOSPITALITY KO EXAM 2

SECTION A – continued

SECTION A – Multiple-choice questions

Instructions for Section AAnswer all questions in pencil on the answer sheet provided for multiple-choice questions.Choose the response that is correct or that best answers the question.A correct answer scores 1; an incorrect answer scores 0.Marks will not be deducted for incorrect answers.No marks will be given if more than one answer is completed for any question.

Question 1Which one of the following agents thickens a sauce so that the sauce remains clear?A. arrowrootB. corn starchC. blond rouxD. beurre manié

Question 2A biryani is aA. rice dish.B. cut of beef.C. type of soup.D. seasonal vegetable.

Question 3Which of the following are feathered game?A. chicken, pheasant, pigeon, partridgeB. quail, pheasant, pigeon, partridgeC. quail, pheasant, pigeon, sparrowD. chicken, duck, quail, pheasant

Question 4The appropriate temperature range at which to serve heated bearnaise sauce isA. 10–21 °CB. 30–41 °CC. 60–71 °CD. 80–91 °C

3 2017 VET HOSPITALITY KO EXAM

SECTION A – continuedTURN OVER

Question 5

Source: Danny Smythe/Shutterstock.com

The piece of equipment shown above is commonly used to cook which dish?A. osso bucoB. paellaC. risottoD. souffl é

Question 6The traditional sauce that is served with roast turkey at Christmas isA. mint.B. jus gras.C. cranberry.D. vinaigrette.

Question 7A box of rocket is close to its use-by date.What is the best course of action to maximise profi tability?A. Give the rocket to a staff member to take home.B. Wash and store in a labelled airtight container.C. Place the rocket in the compost bin.D. Make it into a rocket pesto.

Question 8Which one of the following is used to coat a salmon en croute canapé?A. aspicB. egg washC. lemon juiceD. melted butter



Question 9What is the weight of a size 16 chicken?A. 160 gB. 1160 gC. 1600 gD. 160 000 g

Question 10

Source: Antonio Gravante/Shutterstock.com

What is the name of the ingredient shown above?A. garlicB. kumaraC. asparagusD. Jerusalem artichoke

Question 11To maximise profi tability, turkey trimmings can be used inA. hummus. B. sausages.C. spanakopita.D. spaghetti marinara.

Question 12The main ingredient in the production of falafels isA. quinoa.B. spinach.C. couscous.D. chickpeas.

Question 13Inserting strips of fat into lean poultry fl esh is calledA. larding.B. barding.C. stuffi ng.D. trussing.


SECTION A – continuedTURN OVER

Question 14Duchess, dauphinois, boulangère and lyonnaise areA. cuts of meat.B. types of soups.C. types of rice dishes. D. types of potato dishes.

Question 15The standard recipe for chicken meatballs requires three 50 g chicken meatballs per portion. An apprentice has prepared 35 g meatballs.How many of the 35 g meatballs should be served to get as close as possible to the standard portion size?A. 8B. 6C. 4D. 2

Question 16Which one of the following is a French term for a base sauce made from a reduced stock, thickened and enriched by re-cooking with more stock and fl avourings?A. rouxB. bearnaiseC. demi-glaceD. beurre noisette

Question 17A mayonnaise that is too thin could be thickened byA. reducing.B. adding more oil.C. adding cornfl our.D. whisking in more vinegar.

Question 18How long does a chicken stock take to cook to fully develop its fl avour?A. one hourB. 30 minutesC. fi ve to six hoursD. two to three hours



Question 19

Source: drpnncpptak/Shutterstock.com

What is the piece of equipment shown above used for?A. brunoise of carrotB. serving Asian saladsC. grinding herbs and spicesD. whisking dressings and sauces

Question 20If a raspberry coulis is too thin, what can be done to fi x the problem without affecting the quality of the sauce?A. Strain and freeze.B. Thicken with a roux.C. Add more raspberries and blend.D. Add red wine, set aside and strain.

Question 21Where should a 20 L pot of stock that is cooling be stored in the coolroom?A. on the fl oorB. on the middle shelf so it is easy to get to C. on the bottom shelf with nothing above the potD. on the fl oor with a wooden spoon beneath the pot

Question 22Udon, Hokkien and ramen are types ofA. rice.B. fl our.C. noodles.D. mushrooms.


END OF SECTION ATURN OVER

Question 23A classic marinade for tandoori chicken is made fromA. fi sh sauce, palm sugar and chilli.B. yoghurt, turmeric and masala.C. rock salt, vinegar and sugar.D. lime juice, soy and ginger.

Question 24Which of the following potatoes are best suited to producing a quality pommes puree?A. nicola, sebago, kipfl erB. sebago, King Edward, colibanC. purple congo, pink-eye, pontiacD. delaware, pink fi r apple, patrone

Question 25A 100 L pot full of hot stock needs to be moved across the kitchen.Which one of the following is the safest workplace procedure to complete this task?A. Lift the pot off the stove and slide it along the fl oor.B. Lift the pot onto a trolley, let the pot cool and then move it.C. Decant the stock into smaller buckets with a jug, let the stock cool and then move it.D. Get two staff members to lift the pot, bending their knees and keeping their backs straight, and carry it.


SECTION B – continued

SECTION B

Instructions for Section BAnswer all questions in the spaces provided.

Question 1 (2 marks)Complete the table below by selecting a pasta shape from the list provided and matching it to the description.

pappardelle orecchiette rigatoni agnolotti

Pasta shape Description

fi lled moon-shaped pasta

tube-shaped pasta

small ear-shaped pasta

long pasta

Question 2 (5 marks)a. Describe how to grill a beef rump steak for a Thai beef salad. 2 marks

b. Describe a process used to assemble a salad. 1 mark

c. Describe the quality points in a well-plated Thai beef salad. 2 marks


SECTION B – continuedTURN OVER

Question 3 (3 marks)Pumpkin is not a suitable ingredient for the production of stocks.

Provide three reasons why.

1.

2.

3.

Question 4 (5 marks)

Source: alexytrener/Shutterstock.com

a. Name the piece of equipment shown above. 1 mark

b. Identify three safety considerations when using this piece of equipment. 3 marks

1.

2.

3.

c. State one safety consideration when cleaning this piece of equipment. 1 mark



Question 5 (8 marks)a. Twelve chickens are individually wrapped and frozen in one box. The chickens are required

for service in two days’ time.

Describe the process of defrosting the chickens. 3 marks

b. A recipe states that a whole stuffed chicken takes 30 mins per 500 g at 180 °C to roast. The available chicken is a size 12 and the recipe calls for 300 g of minced chicken stuffi ng.

Based on the recipe, how long will the stuffed chicken take to cook? 1 mark

c. Explain two food safety indicators, other than cooking time, that would indicate the whole stuffed chicken is cooked. 2 marks

d. Name two preparation processes that can ensure a moist and evenly cooked roast chicken. 2 marks



Question 6 (6 marks)a. Complete the table below by selecting a knife from the list provided and matching it to the

most suitable task. 2 marks

fi lleting knife palette knife turning knife

serrated knife cook’s knife

Knife Task

dicing an onion

shaping vegetables

spreading

deboning fi sh

cutting sandwiches

b. During mise en place for appetisers for a function, the apprentice chef decides to use a paring knife to chop a bunch of fl at-leaf parsley.

Identify and explain four implications of this decision. 4 marks

1.

2.

3.

4.



Question 7 (2 marks)

Source: akepong srichaichana/Shutterstock.com

a. Name the ingredient shown above using one of the options provided. 1 mark

clementine kaffi r lime quince tangelo

b. Explain a culinary use of the ingredient named in part a. 1 mark

Question 8 (2 marks)The table below lists four problems that can occur with poached eggs.

Problem no. Problem

1 white is tough, yolk has set

2 egg tastes sour

3 egg is fl at on the bottom

4 poor shape with yolk separated from white

Using each number only once, match each problem with the correct cause of the problem.

Problem no. Cause of problem

poaching liquid is too cool when egg is added

poaching liquid is boiling or stale, old eggs have been used

egg cooked for too long

poaching liquid has too much acid added to it



Question 9 (4 marks)Identify each of the ingredients pictured below using one of the options provided. You do not need to use all of the options.

cos radicchio wild rocket butter lettuce

iceberg lettuce curly endive red oak watercress

1. 2.

3. 4.

Sources (clockwise from top left): GooDween123/Shutterstock.com; Wealthylady/Shutterstock.com; jiangdi/Shutterstock.com;

karistockphoto/Shutterstock.com

Question 10 (2 marks)Complete the table below by matching each description with the correct name from the list provided.

baba ganoush nuoc cham taramasalata skordalia ranch

Name Description

dip made with fi sh roe

Asian dressing made from lime juice, palm sugar and fi sh sauce

dip made from garlic and potato

eggplant dip

dressing made from mayonnaise and sour cream



Question 11 (7 marks)A salmonella outbreak was reported to the Department of Health and Human Services. The source of the salmonella outbreak was traced back to freshly made mayonnaise used during the preparation of chicken sandwiches.

a. Which ingredient in the freshly made mayonnaise is likely to have led to the salmonella outbreak? 1 mark

b. In addition to minimising food safety issues, state two reasons why kitchens might choose to use commercially made mayonnaise. 2 marks

c. Name two classical French derivative sauces of mayonnaise and list three or more main ingredients of each. Aioli will not be accepted as a derivative. 4 marks

Derivative sauce Three or more main ingredients(Mayonnaise, salt and pepper will not be accepted.)



Question 12 (2 marks)A food product is being used after its best-before date.

Explain two food quality indicators that would confi rm that the product is still safe to use.

1.

2.

Question 13 (4 marks)a. Which country do soba noodles originate from? 1 mark

b. What is the main ingredient in soba noodles? 1 mark

c. How should cooled soba noodles be stored in the coolroom? 2 marks



Question 14 (5 marks)a. Defi ne the following culinary techniques. 2 marks

Blanching

Refreshing

b. Provide three reasons why green vegetables are blanched and refreshed. 3 marks

1.

2.

3.

Question 15 (2 marks)Complete the table below by matching each description to the fi ve classical soups from the list provided.

gazpacho bisque chowder laksa borsch

Classical soup Description

rich beef or duck stock-based soup, traditionally using beetroot, potato and dill as main ingredients

creamy, thick, seafood-based soup containing a variety of ingredients, such as corn, bacon and potato

rich reduction of crustaceans and their shells with tomato, mirepoix and alcohol, often fi nished with cream

fi ne puree of vegetables, such as cucumber, tomato and capsicum, along with olive oil and bread

curry-style broth with noodles and combinations of seafood, fi sh balls, tofu puffs and chicken



Question 16 (5 marks)a. Name the four key ingredients in a bechamel sauce other than salt and pepper. 1 mark

1. 2. 3. 4.

b. Describe the method of making a bechamel sauce. 4 marks



Question 17 (5 marks)In a fruit salad, each of the fruits listed in the table below requires a unique preparation technique.

Complete the table below by describing each unique preparation technique.

Fruit Unique preparation technique

papaya

apple

grapefruit

pomegranate

pineapple

Question 18 (4 marks)List four ways of using teamwork to follow a food safety plan.

1.

2.

3.

4.



Question 19 (3 marks)Eggs are used in the culinary tasks of aerating and enriching.

a. Defi ne each culinary task. 2 marks

Aerating

Enriching

b. If there are no date indicators to determine the freshness of an egg, how can its freshness be determined without cracking or cooking the egg? 1 mark



Question 20 (6 marks)Below is a list of ingredients for a beef consommé, which is missing one ingredient.

Ingredientsbeef mince, leancarrots, mediumceleryleeksbrown onionbouquet garnitomato pastewaterbeef stock

a. Name the missing ingredient. 1 mark

b. Explain the purpose of the missing ingredient when making a beef consommé. 2 marks

c. Explain two outcomes of the consommé being boiled too rapidly. 2 marks

d. A consommé is fully cooked and has good fl avour; however, it lacks colour.

How can this problem be rectifi ed? 1 mark



Question 21 (3 marks)In the table below are suggested items for an antipasto plate.

marinated octopus grilled corn cobs siu mai dumplings party pies

baked eggplant half stuffed roasted baby capsicums

marinated fetta chicken vol-au-vent

Select only three items to prepare an antipasto plate for a customer.

1.

2.

3.

Question 22 (3 marks)The breakfast service has just fi nished in a hotel restaurant.

Fill in the table below by selecting fi ve end-of-shift requirements from the list provided that would be completed following the breakfast service.

End-of-shift requirementsRestock section for following day.Complete ordering list.Receive and store deliveries.Set up workspace.Participate in a post-shift debrief and act upon any feedback and/or requests.Read dockets.Cover, label and store any breakfast preparation in the breakfast section for the following day’s service.Communicate breakfast specials with front-of-house staff.Complete prep list.

1.

2.

3.

4.

5.


END OF QUESTION AND ANSWER BOOK

Question 23 (1 mark)Explain why salt is not added when making stock.

Question 24 (6 marks)a. Explain what needs to be considered when reconstituting and reheating a velouté to ensure

product quality. 5 marks

b. Name the piece of equipment that is the most appropriate to use when serving and portioning the velouté. 1 mark

2017 VCE VET Hospitality– Kitchen Operations Written ... · 2017 VET HOSPITALITY KO EXAM 2 SECTION A – continued SECTION A – Multiple-choice questions Instructions for Section

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